Creamy Coconut Curry Chickpea Skillet (Printable)

One-pan dish with sweet potatoes, chickpeas, spinach and a creamy coconut sauce for cozy meals.

# Components:

→ Vegetables

01 - 1 large sweet potato, peeled and cubed into 1/2-inch pieces
02 - 1 medium yellow onion, finely chopped
03 - 3 cups fresh spinach, roughly chopped
04 - 3 cloves garlic, minced
05 - 1 inch piece fresh ginger, grated

→ Legumes

06 - 1 can (15 oz) chickpeas, drained and rinsed

→ Liquids

07 - 1 can (13.5 oz) full-fat coconut milk
08 - 1/2 cup vegetable broth or water
09 - 1 tablespoon fresh lime juice

→ Spices and Seasonings

10 - 2 tablespoons mild curry powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon turmeric
13 - 1/4 teaspoon cayenne pepper, optional
14 - Salt and black pepper to taste

→ Oils and Garnishes

15 - 1 tablespoon coconut oil or vegetable oil
16 - Fresh cilantro leaves for garnish, optional
17 - Lime wedges for serving, optional

# Method:

01 - Heat coconut oil in a large skillet over medium heat until shimmering.
02 - Add chopped onion and sauté for 3 to 4 minutes until soft and translucent.
03 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
04 - Add sweet potato cubes, curry powder, cumin, turmeric, cayenne if using, salt, and black pepper. Stir well to coat vegetables evenly in spices.
05 - Pour in coconut milk and vegetable broth, mix thoroughly, and bring to a gentle simmer.
06 - Cover skillet and cook for 12 to 15 minutes, stirring occasionally, until sweet potatoes are tender.
07 - Add drained chickpeas and cook for 5 minutes to heat through completely.
08 - Stir in chopped spinach and cook for 2 to 3 minutes until wilted and tender.
09 - Remove from heat and add lime juice. Taste and adjust seasoning with additional salt, pepper, or spices as needed.
10 - Divide curry evenly among serving bowls and garnish with fresh cilantro leaves and lime wedges. Serve hot with basmati rice or naan.

# Expert Advice:

01 -
  • It actually comes together in under an hour and requires exactly one pan, meaning cleanup becomes almost a non-issue.
  • The natural sweetness of the sweet potato balances beautifully with warming spices, creating a bowl that feels comforting without being heavy.
  • Coconut milk does something magical here—it tames the heat while making everything taste indulgent, even though the whole thing is vegan.
02 -
  • Don't drain the chickpeas and skip rinsing—I learned this the hard way when the sauce turned starchy and separated, creating an unpleasant texture.
  • If your sweet potatoes are still tough after 15 minutes, they're likely cut too large; smaller cubes (roughly ½-inch) make all the difference in cooking time.
  • The spinach needs to go in last, not earlier, because cooking it for long makes it turn dark and bitter instead of bright and silky.
03 -
  • If you're sensitive to heat, hold the cayenne entirely and let the natural warming spices carry the dish—it'll still taste rich and complex without the burn.
  • Toast your spices together in the hot oil for 30 seconds before adding vegetables; this bloom step unlocks their essential oils and makes them taste twice as potent.
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